Lemon Garlic Pan-Seared Salmon with Wilted Spinach

Name: Lemon Garlic Pan-Seared Salmon with Wilted Spinach
Total time: 25 min
Yield: 2 people
Ingredients: 12 oz Salmon Fillets; 7 oz Spinach; 0.75 cup Jasmine Rice; 1.25 cups Chicken Broth; 3 cloves Garlic; 1 piece Lemon; 2 tbsp Olive Oil; 1 tsp Sea Salt; 0.5 tsp Black Pepper

PescatarianUnder 30 MinsHigh ProteinStovetopDinnerDate Night

Medium

25min

580kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Crispy-skinned salmon fillets served over a bed of garlic-infused spinach and savory jasmine rice.

Experience a restaurant-quality meal at home with this Lemon Garlic Pan-Seared Salmon with Wilted Spinach. This recipe is designed to highlight the incredible texture of fresh fish while utilizing nutrient-dense greens. The Lemon Garlic Pan-Seared Salmon with Wilted Spinach focuses on achieving a perfectly golden, crisp crust on the salmon fillets while keeping the interior moist and flaky. By searing the salmon in olive oil at a high temperature, we lock in the natural juices and heart-healthy omega-3 fatty acids. The addition of lemon provides a bright, citrusy acidity that perfectly balances the rich, buttery flavor of the fish. Sautéing the spinach with fresh garlic creates a savory bed for the protein, making every bite a harmonious blend of earthy and zesty notes. We serve this over fluffy jasmine rice cooked in chicken broth for an extra layer of savory depth. This Lemon Garlic Pan-Seared Salmon with Wilted Spinach is not only a visual masterpiece but also a powerhouse of nutrition. To get the best results, ensure your salmon is patted dry before it hits the pan; this is the secret to preventing sticking and ensuring that coveted golden-brown sear. Whether you are looking for a quick weeknight dinner or an impressive date-night entrée, this dish delivers on flavor, elegance, and health benefits. The inclusion of garlic and sea salt enhances the natural profile of the ingredients without overcomplicating the palate.

Ingredients

340 g Salmon Fillets
200 g Spinach
150 g Jasmine Rice
300 ml Chicken Broth
3 cloves Garlic
1 piece Lemon
2 tbsp Olive Oil
1 tsp Sea Salt
0.5 tsp Black Pepper

Instructions

1
Rinse the jasmine rice under cold water until clear. In a small pot, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
2
While the rice cooks, pat the salmon fillets completely dry with paper towels. Season both sides generously with sea salt and black pepper.
3
Heat 1 tbsp of olive oil in the skillet over medium-high heat. Once the oil is shimmering, place the salmon fillets skin-side down (if they have skin) or presentation-side down. Press gently with a spatula to ensure even contact.
4
Sear the salmon for 4-5 minutes without moving it, until a golden crust forms. Carefully flip and cook for another 2-3 minutes until desired doneness is reached. Remove from the pan and set aside on a plate.
5
In the same pan, add the remaining 1 tbsp of olive oil and the minced garlic. Sauté for 30 seconds until fragrant.
6
Add the spinach to the pan in batches, tossing with the garlic and residual pan juices until just wilted (about 2 minutes). Squeeze the juice from half the lemon over the spinach.
7
Fluff the jasmine rice with a fork. Serve the salmon fillets over the spinach and rice, garnished with slices from the remaining lemon.

Chef's Tips

•For the crispiest salmon skin, do not move the fish once it hits the hot oil until it naturally releases from the pan.
•Using chicken broth instead of water for the rice adds a rich, savory depth that complements the seafood.
•If the spinach releases too much moisture, drain the excess liquid before plating to keep the rice from getting soggy.